Calling all culinary geeks: Need unconventional Thanksgiving dish!

[GoingUp]

Bring a Tofu Turkey and then yell at them for making a bird suffer for their meal. Then hurl it out the window and tell them you just joined Peta.

 

[thomsbrain]

Originally posted by: LikeLinus
Two words....

Beef Jerky.

Enough said.

the college student specialty

 

[Lounatik]

Here is something my mom is going to make for us : artichoke pie. This is some good stuff and a little bit unconventional. Have you seen the turducken thread? Very interesting. Oh and BTW, linuxboy,thanks for a neat dessert idea

cook barley like you would pasta, then roast nuts (sunflower, pecan, walnut) and chop them. Mix together and bind with thick honey and lime juice. Serve cold.

Peace


Lounatik

 

[blakeatwork]

Curried Butternut Squash Soup is great... really easy to make too...

 

[Chaotic42]

I'll say it one last time

Oyster

Cornbread

Dressing

!

 

[blakeatwork]

Originally posted by: linuxboy
hmm, I thought I posted it here. Maybe it was in a PM to someone.


My Chicken Kiev:

start out with chicken breasts, standard stuff from the store. You can marinade but I never do, not for this. Doesn't need it.

Get a wooden of metal meat pounder and beat the breasts until they are thin. This process also tenderizes the meat.

After that comes the cooking. Take pieces of mozarella (or other semi-hard cheese) cheese and wrap the meat around the cheese. Dip in an egg mix (lately, I've been using 1 egg with 3/4 cup of kefir/buttermilk)

Then dip in a bread crumb mix. I use fresh bread pieces left over from the previous days and add in romano and parmesean cheese along with salt/pepper/paprika to taste in the bread crumbs. Bread with wheat germ or texture works well. Whole breads.

Use olive oil, not much, but enough so the meat won't stick. Fry the pieces until browned. It's hard to know when to remove the meat since too little and the insides aren't cooked, too much and the meat is dry, too hot and it burns. So try a few times to get the idea, I don't have a way of measuring temperature, sorry.

The cheese should flow out the sides when done, and you can serve with veggies or a cream sauce (please you cream, you need the color contrast and added richness, unless you do a tomato sauce, depends on the dish) on top of anything. Rice, grains, potatoes, veggie medleys, whatever.

oh I almost forgot, you need to crush garlic and after you beat the meat, add it in and mix all the meat together with the garlic to add flavor. How much? Clove or so per pound, just enough to give flavor with the olive oil.

that's about it.

Cheers !

the only thing I would change would be to bake it as opposed to frying it, melting the cheese prior and putting spinach in it, and THEN wrapping the chicken around it, then bread-crumbing it, and baking it....

Other then that... sounds great...

 

[ChefJoe]

Brussels Sprouts and proscuitto with red onions.

 

[linuxboy]

the only thing I would change would be to bake it as opposed to frying it, melting the cheese prior and putting spinach in it, and THEN wrapping the chicken around it, then bread-crumbing it, and baking it....

Other then that... sounds great...

Awesome idea. When I make my own mozzarella, I add in fresh herbs and then put it in.

I tried baking, but olive oil adds in this... I don't know, it's just the smell and fat with those crumbs, tastes better. My company usually can't tell, but I like to fry it, especially since my oven usually has a desert in it and I can cook faster this way. It's hard to make everything so it's all fresh and warm and serve it there and then. Reheating loses flavor.

Enjoy your thanksgiving everyone

Glad you liked my salad Nate


Cheers !